Breanna Giddens

Depending on the days I would make pies in the morning, Then I would work different stations such as front cash register, to go window, chopping block and fryers, cleaning dining room, washing dishes, and what we called middle for food, handling, and plating.I also learned how to clean fryers, and manage a pit, where we would cook our our meats and baked beans.

We were also a catering company, and I was able to cater to a wedding.

I would mainly just cook and set up for them to deliver.

As a supervisor/keyholder, I learned to do the following tasks to keep our store together and maintained.

• Counted out cash drawers and balanced totals.
• Improved customer service by projecting friendly and knowledgeable attitude.
• Handled escalated customer issues calmly and professionally while working towards mutually beneficial resolutions in alignment with company values.
• Managed daily store operations, including opening procedures, closing procedures, and cash handling.
• Trained and mentored new employees.
• Addressed customer concerns promptly and professionally.
• Offered hands-on assistance to customers, assessing needs, and maintaining current knowledge of consumer preferences.
• Processed cash, credit, debit, and check payments.
• Maintained a clean, organized store environment.
• Oversaw employee performance, corrected problems, and increased efficiency to maintain productivity targets.
• Opened inventory boxes and restocked shelves.
• Rotated stock according to dates and protocols.
• Provided exceptional customer service, resulting in a high level of customer satisfaction and repeat business.
• Accepted and processed customer returns.
• Reviewed employee performance regularly, offering constructive feedback and coaching for improvement as needed.
• Swept and mopped floor, wiped windows and fixtures after closing to maintain organized and tidy store.
• Oversaw store operations by counting cash drawers, reviewing equipment management, and supervising staff.
• Engaged with customers to build rapport and promote long-term loyalty for increased sales.

As a server I held up to the following

• Served high customer volumes during special events, nights, and weekends.
• Managed cash handling duties responsibly, ensuring accurate accounting at the end of each shift.
• Performed opening and closing duties, printing sales reports, setting up for incoming shift, preparing cash drawers, and taking inventory.
• Adapted to fast-paced environment, effectively managing multiple drink orders simultaneously without compromising quality.

As a Togo specialist, and server support I held up to the following

• Facilitated smooth workflow, coordinating with kitchen and floor staff to expedite orders.
• Maintained a clean and organized workspace, ensuring compliance with health and safety regulations.

As a certified trainer at Outback steakhouse I have held up to the following

• Contributed to a positive work environment through effective teamwork and communication with colleagues.
• Had a very positive problem-solving attitude.
• Always gave the Outback way positivity.
• Always make sure to train to required needs to fulfill the Outback standard.
• Made sure everyone was comfortable in their workspace by making sure they understood everything, even if it meant going over multiple times.

As a bartender I have held up to the following

• Efficiently opened or closed the bar according to established procedures, ensuring preparedness for each shift.
• Developed loyal clientele by consistently delivering outstanding service and engaging in friendly conversation.
• Kept bar presentable and well-stocked to meet customer needs.
• Followed alcohol awareness procedures for preventing excessive guest intoxication.
• Enhanced overall guest experience by promptly addressing concerns and resolving issues professionally.
• Assisted with staff training, sharing expertise in bartending techniques and customer service best practices.
• Upsold menu items to customers, driving up per sale revenues and maximizing profits.
• Educated customers on drink options, making personalized recommendations based on preferences or dietary restrictions.
• Obtained cash bank and stocked service bar to prepare for operation.